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Salmon Picnic Sandwiches

Source of Recipe


Better Homes & Gardens, June 2002






List of Ingredients



• 1 lb. fresh or frozen skinless salmon fillets, cut 1-inch thick
  
• 1 cup Chardonnay or other dry white wine, or chicken broth
  
• 1 medium Vidalia or other sweet onion, cut into thin wedges (1/2 cup)
  
• 1/2 tsp sea salt or coarse salt
  
• 1/2 tsp cracked black pepper
  
• 2 sprigs fresh oregano
  
• 1 recipe Olive & Onion Relish (recipe follows)
  
• 1 (8- to 12-oz.) loaf ciabatto or baguette Italian bread
  
• Olive oil
  
• Lemon wedges
  
• *
  
• -- Olive & Onion Relish --
  
• 1/2 cup pitted green olives, halved
  
• 1/2 cup pitted Kalamata olives, halved
  
• 2 Tbsp snipped fresh flat-leaf parsley
  
• 2 tsp snipped fresh oregano
  
• (plus reserved onions)
  






Instructions



1. Thaw fish, if frozen. Rinse fish. In a large skillet or fish poacher, combine wine or broth, onion, salt, pepper and oregano. Bring to boiling; add salmon. Reduce heat and simmer, covered, for 10 to 12 minutes or until fish flakes easily when tested with a fork. Use a slotted spoon to transfer salmon and onions from cooking liquid to a large bowl or shallow dish. Discard cooking liquid. Cover and refrigerate salmon and onions for 1 hour or until chilled.
   
   
2. Meanwhile, prepare the Olive & Onion Relish: In a small bowl, combine the reserved onion wedges (from the poaching liquid), green olives, kalamata olives, flat-leaf parsley and snipped fresh oregano.
   
   
3. Cut bread into quarters. Slice each quarter in half horizontally. Drizzle the cut sides lightly with olive oil. Remove salmon from refrigerator. Cut salmon fillet into 4 equal pieces. Place a piece of salmon on bottom of bread. Top with Olive & Onion Relish. Add top piece of bread. Wrap securely in plastic wrap. Refrigerate up to 4 hours.
   
   Squeeze lemon wedges over salmon and relish before serving.
   
   Makes 4 sandwiches.